Kitty said: Yes.Recipe Help?????????-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Recipe Help?????????),it will help you,my kids.
I need a couple recipes for different salads for a restauraunt i might open later please and thank you.
Answers:
Try http://allrecipes.com. There are tons of great recipes on there.
Other Answers:
Easy Creamy Pasta Salad
Total Time: 3 hr 30 min
Makes: 20 side dish servings, or 8 or so, main dish servings
* 1 (16 ounce) package fusilli pasta,Or substitute Tri-Color Rotini
* 1 cup frozen petite peas, thawed
* 1Cup Frozen Baby Carrots , thawed
*1 2ounce can sliced black olives, rinsed
* 1 medium Cucumber
* 1 cup Genoa salami, can also use Hard Salami sliced in Pizza-Like wedges
* 3/4 cup chopped red onion
* 3/4 cup diced celery
* 1 (.7 ounce) package dry Italian-style salad dressing mix
* 1 cup Kraft real Mayonaise mayonnaise
* 1 cup sour cream
* 2 tablespoons milk
Directions
1. In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
2. In a medium bowl combine mayonnaise, sour cream, milk and Italian dressing mix. Whisk together until smooth, set aside.
3. In a large salad bowl combine cooked and cooled pasta, peas, olives, salami, green onions, celery and parsley. Mix in dressing last, reserving 1/2 cup. refridgerate till dinner. Stir before serving. Add extra dressing if pasta appears dry.
Notes:
This is wonderful as a side dish or main course for hot summer evenings. Even my kids who don't care for "salad dinners" love this. Even better the next day.
Try it and you will love it!
Source(s):
my own recipe
Sounds like you're in big trouble. Sesame Chicken Salad
3/4 cup pure maple syrup, eyeball the amount
1/3 cup dark soy, Tamari, eyeball the amount
1/2 cup sweet hot mustard, eyeball the amount
1/2 cup sesame seeds, a mix of black and white or all white
1/4 cup vegetable oil, 3 or 4 turns of the pan, total
1 1/3 pounds chicken breast tenders
Salt and pepper
Dressing:
1 1/2 inches fresh ginger root, grated or minced
3 tablespoons rice vinegar, 3 generous splashes
1/4 cup Chinese duck sauce or, apricot all fruit spread
1/4 cup vegetable oil, eyeball the amount
Salad:
5 to 6 ounces mixed baby greens, 1 bag
1 /4 English or seedless cucumber, halved lengthwise then thinly sliced on an angle
1 /2 cup shredded carrots, a couple of handfuls
4 scallions, thinly sliced on an angle
1/4 pound snow peas, sliced on an angle
Fried Chinese noodles for garnish, perhaps leftover from take out, optional
Combine syrup, soy and sweet hot mustard in a bowl. Season chicken tenders with salt and pepper on both sides. Add chicken tenders to 1/2 of the marinade and coat. Set aside. Reserve the remaining 1/2 for dressing. Preheat a large nonstick skillet over medium high heat. Spread sesame seeds on a sheet of waxed paper or into a shallow dish. Waxed paper will speed your clean up. Dip the tenders into the sesame seeds. Coat the pan with a thin layer of oil. Cook chicken in small batches 3 minutes on each side and remove to plate.
Whisk ginger, vinegar and the reserved marinade together then stream in the oil while you are continuing to whisk dressing.
Combine all of the salad ingredients in a bowl. Toss with dressing and serve, topping with sesame chicken tenders. Toss some crunch into your salad with fried noodles
Salad Nicoise
Makes 2 servings
Ingredients:
Salad:
1 1/2 cups torn mixed greens or fresh spinach leaves
1 6 ounce can tuna packed in water
4 ounces fresh green beans, cooked until just done
4 cooked new potatoes, quartered
2 ripe roma tomatoes, cut into wedges
2 hard boiled eggs, halved
1/4 cup black olives
small tin of anchovies in oil
1 teaspoon capers, drained and rinsed, optional
Dressing:
9 tablespoons extra virgin olive oil
3 tablespoons white wine vinegar
2 teaspoons Dijon mustard
1 teaspoon garlic, smashed with salt until paste
ground black pepper to taste
Preparation:
In a large serving bowl, place the mixed greens. Drain the tuna and flake onto the greens. Add the green beans, potatoes, tomatoes, eggs, black olives, anchovies and capers if using.
Place all the dressing ingredients into a bowl and whisk until well incorporated. Pour over the salad and serve immediately.
Chicken Ginger Salad
Makes 4 servings
Ingredients:
4 cups cooked chicken, diced
1 15 ounce can of artichoke hearts
1 7 ounce can baby corn
1 tablespoon fresh ginger, julienned
sesame oil
1 tablespoon soy sauce
mayonnaise, enough to moisten
salt and pepper to taste
lemon juice
1 tablespoon shredded fresh basil
1 head Bibb lettuce
2 roma tomatoes cut into wedges
Preparation:
Drain and rinse artichoke hearts and corn. Quarter artichoke hearts and cut the corn into smaller pieces. Set aside. Peel ginger and julienne into matchstick size pieces. Put ginger in a small dish and toss with a little sesame oil.
Toss chicken, artichoke hearts, corn, ginger, mayonnaise and soy sauce together with salt and pepper. Test for taste and add a squeeze of lemon juice and garnish with basil. Serve over a platter of lettuce and place tomatoes around the edges.
San Antonio Chicken Salad
Makes 4 servings
Ingredients:
2 large whole chicken breasts, split, boned and skinned
1/2 cup salsa
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 cup sour cream
2 tablespoons mayonnaise
1 ripe avocado
1 cup sliced celery
Bibb or leaf lettuce leaves
4 crisply cooked bacon slices, crumbled
Preparation:
Cut chicken into 1/2 inch cubes. Combine salsa, cumin and salt in 10-inch skillet. Cook chicken in salsa mixture, stirring frequently, until cooked through, about 4 minutes. Transfer contents of skillet to mixing bowl; cover and chill thoroughly.
To serve, combine chicken mixture, sour cream and mayonnaise. Mix well. Peel, seed and coarsely chop avocado. Add avocado and celery to chicken mixture. Mix lightly. Spoon onto lettuce-lined salad plates; sprinkle with bacon. Serve with additional salsa on the side.
Tex-Mex Salad with Chili Vinaigrette
Makes 8 to 10 servings
Ingredients:
Salad:
1 cup long grain rice
1 15 ounce can pinto beans, rinsed and drained
1 1/2 cups fresh or frozen whole kernel corn
3 green onions, sliced
1/4 cup red sweet pepper, chopped
Vinaigrette:
1/4 cup corn oil
2 tablespoons lime juice
1 tablespoon cider vinegar
1 tablespoon brown sugar
2 pickled jalape?o peppers, stemmed, halved and seeded
1 teaspoon chili powder (or more to taste)
1/4 teaspoon salt
1/2 teaspoon ground cumin
Preparation:
Salad:
Cook rice in salted water as directed on the package. (The rice can be cooked ahead and chilled.)
Combine cooked rice, beans, corn, green onion, and sweet pepper in a large bowl. Toss lightly to mix.
Vinaigrette:
Combine corn oil, lime juice, vinegar, brown sugar, jalape?o pepper, chili powder, cumin and salt in a blender container or food processor bowl. Cover and blend or process until smooth.
Pour dressing over rice mixture; toss to coat. Cover and chill until serving time or up to 2 days. Serve at room temperature. here's 2 great refreshing recipes that is filling and not expensive
CHICKEN SPINACH SALAD
1 bunch fresh spinach washed and dried, or cheat and get the prewashed ones at the market
1 chicken breast, grilled or boiled, then diced and chilled.
1/4 c dried cranberries
1/4 cup chopped pecans or walnuts or both.
sunflower seeds
feta cheese
a viniagrette dressing
Mix ingredients together and serve chilled. Goes great with a glass of iced tea! Feeds 1-2
MEXICAN CABBAGE SALAD
1 cabbage, finely sliced
1 avocado, ripe, peeled and diced
1/2 bunch cilantro, finely diced
1 large tomato diced
1/4 c diced celery
1/2 brown onion, diced
1 fresh jalapeno, seeds removed then diced
Mayo
salt/pepper to taste
In a large bowl - Add the cabbage, then the cilantro, tomato, celery / onion, jalapeno and a dash of salt/pepper.
Add the avocado then 2 -3 tbsp of mayo or just enough to moisten to your taste. Mix well.
Chill for 1 hour and serve cold
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